Sausages with Creamy Mash and Onion Gravy (Print Version)
# Ingredients:
→ For the Sausages
01 -
6 pork sausages
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
→ For the Mashed Potatoes
04 -
1 kilogram Yukon Gold or Russet potatoes
05 -
100 milliliters milk
06 -
60 grams unsalted butter
07 -
Salt and pepper to season
→ For the Onion Gravy
08 -
2 large onions, thinly sliced
09 -
1 tablespoon olive oil
10 -
2 tablespoons butter
11 -
1 tablespoon flour
12 -
1 tablespoon Worcestershire sauce
13 -
250 milliliters beef stock
14 -
1 teaspoon optional brown sugar
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat and brown the sausages for 10–12 minutes, flipping them often. Keep them warm once done.
02 -
Peel and boil the potatoes in salted water for 15–20 minutes. Mash them up with the warm milk and butter, then season as you like.
03 -
Caramelize the onions in butter and olive oil for 15 minutes. Stir in the flour, then pour in the stock and Worcestershire sauce. Let it simmer for 5–7 minutes.
04 -
Serve up the sausages with a helping of mashed potatoes and pour the onion gravy over the top.
# Notes:
01 -
Pair it with steamed green veggies for a healthier meal.
02 -
It can be kept in the fridge for 3–4 days.